Glazed Sour Cream Gem Cakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Steps:

• Combine both kinds of seeds and 1/2 cup of the tea in a bowl. Let soak to absorb and soften while you prepare the other ingredients. Heat the oven to 350 degrees F. Sift together the flour, baking soda, baking powder, and salt and set aside. Cream the butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and cream together until soft and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix.
• With the mixer running at low speed, add a third of the dry ingredients and mix. Then add half of the sour cream and mix. Add another third of the dry ingredients and mix. Add the remaining sour cream and mix. Add the remaining dry ingredients and mix until smooth. Add the seeds with their soaking liquid and mix until smooth. Pour into the pans and bake until firm in the center, 25 to 30 minutes. Let cool in the pans.
• To make the glaze, whisk the remaining 1/4 cup of tea and the confectioners' sugar in a bowl until smooth. When the cakes have cooled, turn them out onto a work surface. Give the glaze a stir. Dip the bottom (the narrower side) of each cake lightly into the glaze until coated. Turn over so the glazed side becomes the top and set aside to harden.

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

Steps:

• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
• Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
• Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.